Gnocchi w/Lemon-Thyme Butter and Bread Crumbs

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.4
  • Total Fat: 11.5 g
  • Cholesterol: 56.6 mg
  • Sodium: 348.4 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 10.2 g

View full nutritional breakdown of Gnocchi w/Lemon-Thyme Butter and Bread Crumbs calories by ingredient

Number of Servings: 8


    1 pound part-skim ricotta
    12 ounces Lacinato kale, spinach, or another dark leafy green
    1 large egg
    1/4 cup finely grated Pecorino Romano (sheep’s milk cheese)
    1/2 teaspoon Kosher or sea salt
    freshly ground black pepper
    1 medium lemon, zested and juiced
    1/2 cup unbleached all-purpose flour, plus additional for forming
    1/2 stick plus 1 tablespoon unsalted butter, divided
    several fresh thyme sprigs
    1 cup soft fresh whole wheat breadcrumbs


Drain the ricotta in a cheesecloth-lined strainer suspended over a bowl for at least 2 hours at room temperature. Save or discard the whey. Clean the chard well in plenty of cool water to remove any grit. Pat dry and remove the stems by folding the leaves like a book with the stem facing out, and cutting at an angle. Roll the leaves into a cigar shape, cut it in half lengthwise, then chop into small pieces. Cook the spinach in boiling, salted water for 5 minutes, drain, cool, and squeeze out as much moisture as possible. You should end up with about 1 cup of chopped chard. Transfer the strained ricotta to a deep mixing bowl, and beat it with a flexible spatula until fluffy. Lightly beat the egg and add it to the ricotta along with the grated cheese. Add a pinch of salt, a grinding or two of pepper, and a teaspoon or so of lemon zest. Add the cooked chard and 1/2 cup of flour to the ricotta mixture and stir until the flour is completely incorporated into the batter and the chard is evenly distributed throughout. Lightly flour your hands and scoop out a spoonful of the batter. Gently roll it into a sphere about the size of a large gumball. Place on a parchment-lined tray or sheet pan and repeat until you have rolled out all of the batter (you should end up with about two dozen gnocchi). Refrigerate the gnocchi until you are ready to boil them (the gnocchi can also be frozen at this point). Bring a large pot of salted water to a boil. In a wide skillet, melt the 2 Tablespoons of butter. Add the breadcrumbs and stir well, then cook until they are browned and crisp. Remove the breadcrumbs to a bowl and toss them with about a teaspoon each of fresh thyme leaves and lemon zest. Wipe out the skillet and melt the remaining 1/2 stick of butter. Add several thyme sprigs and cook over low heat, being careful not to brown the butter. Add the lemon juice to the pan, stirring through. Add the gnocchi to the boiling water in batches. When the gnocchi float to the top of the pot, allow them to cook a minute or two before removing them with a spider to a paper towel-lined plate, repeating until all are cooked. Add about 1/4 to 1/2 cup of the starchy water to the butter and lemon mixture, stirring through. Remove the thyme stems and discard. Add the cooked gnocchi to the lemon-thyme butter and toss gently. Divide the gnocchi and sauce between 4-6 warmed, shallow bowls, topping each serving with some of the lemon-thyme breadcrumbs. Serves 8.

Serving Size: makes 8-1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFJUNE.

TAGS:  Side Items |